Prepare the watermelon: Place the watermelon on your cutting board. Using a sharp knife, slice off the rind in wide strips, following the curve of the fruit. You should see only the deep pink flesh. Cut the flesh into bite-sized cubes, roughly 2.5cm each. You’ll hear a satisfying, crisp snap as the knife cuts through the firm flesh. The cubes should look bright, glossy, and feel firm to the touch.

Crumble the feta: Pat the feta dry with a paper towel. Using your fingers, crumble the cheese into irregular pieces directly into a large salad bowl. Aim for a mix of small crumbles and slightly larger chunks. The feta should feel cool and slightly dry, with a creamy, crumbly texture that breaks apart easily.

Chop the mint: Stack the mint leaves on top of each other, then roll them tightly into a cigar shape. Slice thinly across the roll to create fine ribbons (this is called a chiffonade). You should smell the fresh, aromatic scent of mint as soon as the knife hits the leaves. The ribbons will be bright green and delicate.

Make the dressing: In a small jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, salt, and pepper. Screw the lid on firmly and shake vigorously for about 15 seconds. You’ll hear the ingredients sloshing together; the dressing should look emulsified, slightly thickened, and smell tangy and rich.

Assemble the salad: Add the watermelon cubes to the bowl with the crumbled feta. Pour the dressing over the top. Using salad servers, gently toss everything together. Be careful not to break the watermelon cubes; you want them to stay intact. The feta will begin to soften slightly and coat the watermelon, creating a creamy, salty contrast.

Add the mint and serve: Sprinkle the mint ribbons over the top. If using, add the toasted pine nuts or pumpkin seeds and the thinly sliced red onion. Give the salad one very gentle final toss. Serve immediately. The mint should be bright green and fragrant, the watermelon cold and crisp, and the feta soft and salty.